Risotto with sea cicadas
Instructions
For le cicale di mare: clean the cicadas, wash them well and boil them in a large pot with salted water, some tuft of parsley, 2 cloves of garlic and 1/2 glass of white wine for 10 minutes.
With scissors cut the back of cicadas (leave some whole) lengthwise and remove the pulp.
Prepare a mixture with garlic and parsley, olive oil extra virgin and the pulp of the cicadas: do this stir-fry for a few minutes in a heavy-bottomed saucepan.
For the rice: mix and, after a few minutes, add the rice and sprinkle with the white wine.
Salt.
Sprinkle with the water in which they boil the cicadas.
Add the tomatoes and cook until the rice is ready.
To serve: Sprinkle when cooked rice with chopped parsley, pepper and serve.
Ingredients and dosing for 4 persons
- 1000 g of cicale di mare
- 1 glass dry white wine
- 1 box of peeled diced tomatoes
- Some clumps of prezzemolo
- 3 cloves of garlic
- 300 g of basmati rice
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper